- There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- Need to repair or replace the walk-in cooler racks.
- Need to properly wash,rinse ,and sanitize.
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01/05/2016 | 91 |
- There are no paper towels at the hand washing sink.(sushi area) Supply each handwash station with individual disposable paper towels.
- Clean or replace cutting boards
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08/18/2015 | 94 |
- observed some gnats.need to eliminate gnats.
- properly store ice scoop.store clean utensils in a clean container.
- Using pesticides that are not approved for food establishments, not using licensed pest control company. Use only food establishment approved chemicals, use licensed pest control company, properly mix sanitizers to manufacture's labels.
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04/14/2015 | 91 |
- There are no paper towels at the hand washing sink.(sushi section) Supply each handwash station with individual disposable paper towels.
- Clean the container used for dispensing the sugar.
- Three compartment sink sanitizer concentration was a little low.Need to have concentration at 50-75ppm.(corrected)
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02/04/2015 | 91 |
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Need to replace rusty racks in the walk-in cooler.
- need to keep all drinks with a lid and straw.
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05/29/2014 | 89 |
- Observed employee preparing sushi and grabbed the rice with her bare hands. Ensure that the establishment either uses a physical barrier (utensils, gloves, etc.) or establishment should have bare hand contact documentation.
- Ensure that any food cold held for 24 hours or more has a date label. Observed in several coolers that food that did not have date labels.
- Hand wash sink next to the 3 compartment sink did not have paper towels. Ensure that paper towels are at all hand sinks at all times
- Observed black mildew/mold like buildup on the inside surface of the ice machine. Ensure that all food contact surfaces are clean.
- 229.166 (g) (3) mop sink. No mop sink provided. Ensure that a mop sink is installed to ensure waste water is properly disposed of.
- 229.166 (i) (1) (B) HWS improper use.OBSERVED A SMALL FOOD STRAINER IN THE HAND SINK IN THE KITCHEN. ENSURE THAT THE HAND SINK IS USED FOR HAND WASHING ONLY.
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11/21/2013 | 79 |
- PROVIDE FOR RAW BREAST CHICKEN TO BE AT 41.0F OR LOWER FOR COLD HOLD. (RAW CHICKEN AT 70.0F)
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO BE IN A CUP WITH LID AND STRAW. (OPEN DRINKS)
- PROVIDE FOR ALL COOKED FOODS TO HAVE A CONSUME DATE LABEL WHEN STORED IN COOLERS FOR 24 HOURS OR LONGER. (LARGE POTS OF SOUP/SAUCE WITH NO LABEL)
- PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN, WIRE SHELVES IN WALK IN COOLER, CUTTING BOARDS)
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04/03/2012 | 84 |
- ENSURE ALL FOOD IS MAINTAINED AT 41F OR BELOW AT ALL TIMES. EGGS MAY BE MAINTAINED AT 45F.
- ENSURE EMPLOYEES PROPERLY WASH HANDS AT HANDSINK WHEN COMING IN TO KITCHEN, WHEN SWITCHING TASK, WHEN HANDS ARE CONTAMINATED ETC....
- ENSURE ALL PERSONNAL ITEMS ARE STORED IN A PERSONAL COOLER. DISCONTINUE PLACING MEDICINES AND OTHER PERSONAL ITEMS IN COMMERCIAL KITCHEN REFRIGERATOR.
- PROVIDE FOR ALL TOXIC ITEM BOTTLES TO BE PROPERLY LABELED WITH SUBSTANCE COMMON NAME.
- ENSURE ALL COOLER HAVE A CALIBRATE THERMOMETER AT ALL TIMES
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09/14/2010 | 81 |
- Provide for employees to wash hands properly at handsink for 20 seconda using soap and usinf a disposable towel to dry hands. (Employees switching task with no handwashing)
- Provide for employee drinks in kitchen area to have a straw and a lid on at all times. Drinks must be placed away from food and food contact surfaces.
- Provide for food in walk in cooler to be stored properly.
- Provide for handsink to be equipped with soap and disposable towels at all times.
- Provide for all dishes, pots & pans to go through the wash rinse and sanitize cycle before being used.
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04/30/2010 | 82 |
| No violation noted during this evaluation. | 07/17/2008 | 79 |
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